Crispy Potato Chicken Donuts with Garlic Dip Step-by-step instructions

Before you start

Before starting, boil the potatoes until tender and let them cool slightly. Shred the cooked chicken and dice the vegetables. Cut the mozzarella into small cubes. Set up a breading station with flour, beaten eggs, and panko in separate shallow bowls.

Have a wire rack ready for draining the fried donuts. Heat the oil in a deep skillet or Dutch oven to 350°F (175°C) and keep a thermometer nearby to monitor the temperature. Prepare the garlic dip by mixing mayonnaise, minced garlic, and lemon juice in a small bowl.

Instructions

Mix and Shape

1. 1Prepare the Potato Chicken Mixture
   Mash the boiled potatoes in a large bowl until smooth. Add the shredded cooked chicken, diced carrots, bell peppers, green onions, garlic powder, salt, and black pepper. Mix until well combined.
   Look for The mixture should hold together when pressed but not be too sticky.
   Tip For easier handling, chill the mixture for 15 minutes before shaping.
2. 2Form the Donuts
   Take a portion of the potato mixture and flatten it in your palm. Place a cube of mozzarella in the center and wrap the mixture around it, forming a donut shape with a hole in the middle. Repeat with the remaining mixture and cheese.
   Look for Each donut should be about 3 inches wide and 1 inch thick.
   Tip Wet your hands slightly to prevent sticking.
3. 3Set Up the Breading Station
   Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls. Dredge each donut in flour, then dip in egg, and finally coat with panko, pressing gently to adhere.
   Look for The coating should be even and completely cover the donut.
   Tip For a thicker crust, repeat the egg and panko steps.

The potato mixture should be well combined and hold together when pressed. The donuts should be uniform in size and shape, with no cracks or exposed cheese. The breading should adhere evenly, with no bare spots.

If the mixture is too sticky, chill it briefly. If it's too dry, add a little milk or broth. The shaped donuts should feel firm and not fall apart when handled.

Fry to Golden

4. 4Heat the Oil
   In a deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
   Look for The oil should shimmer but not smoke.
   Tip If the oil is too hot, the outside will burn before the cheese melts.
5. 5Fry the Donuts
   Carefully place a few donuts into the hot oil, being careful not to overcrowd. Fry for about 2 minutes per side, or until golden brown and crispy. Use tongs to flip them gently.
   Look for The crust should be deep golden brown and crackling.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Fry in batches to maintain the oil temperature.
6. 6Drain and Rest
   Remove the donuts with tongs and place them on a wire rack to drain excess oil. Let them rest for a few minutes before serving.
   Look for The donuts should be crisp and not greasy.
   Tip Resting helps the cheese set slightly, preventing burns.

The oil should maintain a steady 350°F (175°C) throughout frying. The donuts should sizzle immediately when added and float as they cook. The crust should turn a deep golden brown and feel crisp to the touch. The interior should be hot and the cheese melted. The donuts should be drained on a wire rack to keep the bottom crust from becoming soggy.

Serve with Dip

7. 7Make the Garlic Dip
   In a small bowl, combine the mayonnaise, minced garlic, and lemon juice. Stir until smooth.
   Look for The dip should be creamy and well blended.
   Tip Chill the dip while the donuts fry to let the flavors meld.
8. 8Serve with Garlic Dip
   Serve the warm donuts with the garlic dip on the side for dunking. Pull one apart to reveal the cheese stretch.
   Look for The cheese should stretch when pulled.
   Tip Serve immediately for the best cheese pull.

The garlic dip should be creamy and well blended, with a punch of garlic flavor. The donuts should be served warm, with the cheese stretch visible when pulled apart. The dip should be thick enough to cling to the donut without dripping. The overall presentation should be appetizing, with the golden crust contrasting with the white dip.

Common mistakes

One common mistake is overcrowding the pan, which lowers the oil temperature and results in greasy, soggy donuts. Fry in small batches, leaving enough space between each donut. Another mistake is not sealing the cheese properly, causing it to leak out during frying.

Make sure the potato mixture completely encloses the cheese cube, pressing edges to seal. Overmixing the potato mixture can make it gluey; mix just until combined. Also, avoid using wet hands when breading, as moisture can cause the coating to slide off.

How to tell it’s done

The donuts are done when they are deep golden brown and crispy on the outside, and the internal temperature of the egg coating reaches 160°F (71°C) to ensure the eggs are fully cooked. The cheese inside should be completely melted and stretchy when pulled apart.

To check, remove one donut from the oil and cut it open; the cheese should be molten and the potato mixture should be hot throughout. If the crust is browning too quickly, lower the oil temperature slightly to allow the inside to cook through without burning the exterior.

• Egg dishes: 160°F (71°C) in the thickest part